I fancied adding a twist to my usual Spaghetti Alla Vongole, well mainly because I had no spaghetti/linguine in the cupboard, but I did have risotto rice... and so I made this delicious meal.
All the flavours of a classic vongole but the rice completely absorbs it all adding to the intensity of the dish. Using frozen clams helps because the water that they release will turn into a lovely white wine/clam liquor for cooking the risotto... see the tips below the method for perfect risotto cooking.
Prep time 10mins
Cooking time 50 mins
2tbsp olive oil
2 garlic cloves, finely sliced
2 banana shallots or 1 onion, finely diced
1 medium red chilli, seeds removed and finely diced
1/4tsp salt
1tsp dried parsley (optional)
300g frozen clams
250ml dry white wine
2tbsp butter
200g risotto rice
500ml fish or veg stock
Small handful chopped parsley
Using a pan that has a lid, heat the olive oil over a medium heat, making sure its not too hot, to check drop 1 slice of garlic in and make sure it sizzles gently.
When you are happy that the oil isn't to hot add all of the shallot, garlic and chilli, cook gently for 5-6mins until tender but not coloured.
Now add salt and dried parsley if using and cook for one minute.
After a minute turn the heat up to medium-high and add the clams and all of the wine and cover with the lid, cook with the lid on for 6-7mins until the frozen clams are cooked and warm to touch.
Remove the clams using tongs and place in a bowl until later, now strain the cooking liquor through a sieve, keep the liquid to one side and pop the shallot, chilli and garlic mix back in the pan, on a medium heat melt 1tbsp of your butter and allow to melt, now add in your risotto rice and cook for 2 mins.
Now add your clam cooking liquor one large ladle at a time ensuring its fully absorbed before adding the next, once your cooking liquor is all gone begin using the stock, again adding ladle by ladle until the rice is cooked perfectly.
While your rice is cooking de-shell most of the clams, keeping a few in their shells for garnish.
Once you're happy with your rice stir through the last tablespoon of butter and the de-shelled clams, cook for 1 more minute and then serve into bowls, sprinkling the chopped fresh parsley for garnish.
Never rush a risotto, if you turn the heat up to high the stock with just evaporate and the rice won't absorb it.
Stir often but not constantly, stirring is important so that the rice rubs together and releases starch that make the risotto creamy, but stir too often and again it won't soak the stock in as well.
